These Dill-Seasoned Oyster Crackers are the bold and satisfying snack you’ve been dreaming of! Simple seasonings, oyster crackers, and a bit of oil are tossed then baked until crunchy and fabulous!
This is one of my Snack recipes I know you’ll want to keep on hand!
Growing up, my Grandma always had a bag of these seasoned oyster crackers in her oh-so-coveted snack cabinet. All of my cousins and I would dig past all sorts of other delicious snacks to get to the crackers.
We didn’t know what they were, so we lovingly referred to them as the “grass crackers”. That could take on a whole other connotation in today’s world, but back in the 80’s/early 90’s, to innocent little kids, it simply meant the seasonings looked like grass clippings!
Of course, it wasn’t made with grass clippings at all, and as an adult, I immediately recognized it as dill. But to me, they’ll always be grass crackers. And they’ll always be delicious with a healthy dash of nostalgia mixed in!
These seasoned oyster crackers are made with simple, pantry ingredients. In fact, you may have all the ingredients to make these right now!
They’re perfect on their own as a handy snack, and fabulous on top of your favorite soup.
How to make seasoned oyster crackers
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Add seasonings to a bowl. Make sure it’s a large enough bowl to hold all the crackers you’ll be adding too.
- Stir. Really combine everything well, so each cracker is coated with the seasoned oil.
- Bake. These crackers don’t need long to bake, since they’re already cooked. Baking just crisps them up a bit.
- Cool and store.
Helpful Tip!
For even easier cleanup, try mixing the crackers and seasonings in a resealable plastic bag! Just add all the ingredients, seal, and give it a good shake and massage all the seasonings into the crackers. Bake as directed and enjoy!
Variations of this recipe
- Ranch – a lot of recipes for seasoned oyster crackers include a packet of ranch dressing. It’s absolutely delicious, so feel free to add a 1oz packet to this. You may need to reduce the salt, as some ranch dressing packets can contain a lot of sodium.
- Zesty Italian – along the same lines as the ranch packet, a lot of people enjoy adding a packet of zesty ranch dressing.
- Spicy – try adding 1-2 Tbsp (or more or less, depending on your tastes) to the seasoning mix for crackers with a bit of zip and spice!
- Fresh herbs – if you happen to have fresh dill in your house, you can use fresh, but as a general rule, you’ll want 2-3x the amount of fresh, since dried herbs are more concentrated.
- Worcestershire sauce – for another fun flavor twist, try adding 2 Tbsp of Worcestershire sauce to the seasoning mix.
FAQ’S
Whichever ones you enjoy already! Nabisco Premium soup and oyster crackers are the brand that’s easiest to find around here, but any brand will work for this recipe.
Absolutely! I don’t have a recipe of my own, but this one from Serious Eats looks delicious.
I love the crunch of baking the crackers, but it isn’t necessary. In fact, a lot of the “old school” versions of this recipe didn’t involve baking. Just give everything a mix and keep it in an airtight container for 24 hours before eating. This gives the crackers time to absorb the oil and flavors.
Making dill oyster crackers ahead of time
Obviously anything baked is going to taste best when it’s fresh and warm from the oven, but these crackers are perfectly fine to make ahead of time.
Just make sure you keep them stored in an airtight container, or they’ll lose that wonderful crunch!
Storage
Leftover oyster crackers should be stored in an airtight container at room temperature for up to 3-4 weeks.
My Favorite Baking Sheet!
These baking sheets have been in my kitchen for years, with no warping! Plus, they’re economical and come in a ton of different sizes!
If you love savory snacks, then these seasoned oyster crackers are the snack for you!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 2/3 cup vegetable oil
- 1 1/2 – 2 Tbsp dried dill weed
- 1 Tbsp garlic powder
- 1/2 tsp kosher salt
- 18 oz (2 – 9 oz each bags) oyster crackers
Instructions
- Preheat oven to 250°F. For easier cleanup, line a rimmed baking sheet with aluminum foil and set aside.
- To a large mixing bowl, add oil, dill, garlic powder and salt. Whisk or stir to combine well.
- Gently stir in oyster crackers, so that each cracker is coated in the oil and seasonings.
- Transfer crackers to prepared baking sheet and bake for 15 minutes, stirring once halfway through baking.
- Let crackers cool on baking sheet for 1 hour, then transfer to an airtight container to store.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- Any neutral-flavored oil will work in this recipe. Olive oil, while not neutral, will also work.
- Recipe has not been tested using butter.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Paul Dreyer says
Not sure the garlic powder amount is correct.
The Chunky Chef says
It is 🙂
Jo Waidely says
These are great with tomato soup, as well as a yummy snack!
Danielle says
I love these. My brother is Vegan for health reasons. I first made this for our big family gathering as it looks familiar to non-vegan kids and is safe for him. Now it is the only recipe I use. It has much more flavor than the version with Ranch dressing packet. Everyone gobbled it up
Farmersdaughter says
I love these and I had lost all of my recipes in a fire. I’m so glad I found yours so I can make these for New Years! I have added popped corn and little cheese crackers to this as well when there was an oyster cracker shortage!
Andrea says
A neighbor brought these to our first annual chili cookoff and I was reminded how much I loved these as a kid. Found your recipe and made it tonight. We all munched away. So easy and delicious!
Ruth Albrant says
This is Ohhh Sooo Delicious and Addictive!!!
Sharon says
I have made this many times and always have to come back and recheck the recipe to make sure I did it right.
Marlene J Fannon says
I loved these when my mother and I made them when I was a teen. I looked for the recipe online probably 20 years ago or so and couldn’t find it, so thank you for posting this. Glad I decided to check again, I’m going to the store today, so I will buy the oyster crackers while I’m there. THANKS!
JENEL says
I HAVE MADE THEM USING ORVILLE REDDENBACHER POPCORM OIL!!! SO AWESOME!!
Kellie says
I wonder if this recipe would also work with pork rinds and using avocado oil instead of vegetable
Amanda says
I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if that would work. If you try it, I’d love to know how it turns out!
Sarah W says
I love anything dill, and this hit the spot! I was especially happy it didn’t include the ranch dressing. An inexpensive and yummy snack!
Patricia @ Grab a Plate says
One of my favorite snacks! These bring back good memories and I haven’t had them in forever! Going to try them again.
Erin | Dinners,Dishes and Dessert says
These Dill-Seasoned Oyster Crackers are look so cute and yummy!
Sandra says
So addictive! My kids can’t stop eating this!
Cathy says
My kids can’t get enough of these!
Beth says
Yum! This looks so delicious and perfect for soups! So excited to give this a try!
Catalina says
These crackers look so good! Such a delicious snack!
Erin | Dinners,Dishes and Dessert says
These Dill-Seasoned Oyster Crackers are just so adorable!!
Alex says
Ooh, I’ve never tried oyster crackers! I need to get my hands on some to try these.